Recipe by Rev. Msgr. J. Anthony Luminais, Bridge City Gumbo Festival

Makes 10 servings

Ingredients:

• 1 gallon oyster water
• 1 cup roux
• 1 cup onions, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 1 cup parsley, chopped
• 5 pounds cut hen
• 2 pounds cut andouille sausage
• 1 gallon oysters, with their water
• Salt and pepper, to taste
• Gumbo filé, to taste
• Cooked rice

Instructions:

Bring oyster water to a boil. Dissolve in cold roux and boil for approximately 1/2 hour. Add onions, celery, bell pepper and parsley. Boil an additional 1/2 hour. Add hen and andouille. Boil an additional 1/2 hour. Turn off heat, let cool and freeze, if desired. When ready to use, allow to thaw. Heat on low. At a low boil, add oysters with oyster water, and simmer for 15 minutes. Turn off heat. Let sit for 5 minutes, add salt and pepper and filé to taste. Serve over rice.